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Tofu-Stuffed Delicata Squash
From: Ann and Doug Duea - Oklahoma City, OK USA

Original Recipe

Servings: 4
Cooking/Prep time: 1hr 30min

  • 2 medium to large delicata squash*
  • 1lb. Extra firm tofu, drained, pressed and crumbled
  • 1 medium onion, finely chopped
  • 2 tbsp. Olive oil
  • Grated Soy Parmesan cheese, to taste
  • Salt and pepper, to taste
1. Cut the squash in half lengthwise. Remove the seeds. Place halves cavity-side down in a baking dish (or two). Add about 1" of water. Place in a 375º oven and bake uncovered for 40 minutes.

2. While the squash is baking, chop the onion. Sauté it in the olive oil. While the onion is sautéing, crumble the tofu into it. Salt and pepper it to taste. Cook the onion/tofu mixture over medium-high heat, turning with a spatula every 5 minutes, until tofu is browned thoroughly.

3. When the squash is done, remove it from the oven, drain the water, flip the squash cavity-side up, and fill with the onion/tofu mixture.

4. Bake the squash uncovered for about 30 more minutes at 375º.

5. Remove from oven; sprinkle each squash with Parmesan, and place under the broiler until cheese is melted.

*Any squash with a large inner cavity may be used if Delicata are not available